Dinner

Stuffed Lamb Tomatoes

Name: Stuffed Lamb Tomatoes
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Cuisine: Greek
Ingredients: 4 large tomatoes, large; sugar, Pinch; 4 tbs olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 200g lamb; 1 tbs cinnamon; 2 tbs tomato purée, chopped; 50g rice; 100ml chicken stock; 4 tbs dill; 2 tbs parsley, chopped; 1 tbs mint

Greek-style tomatoes filled with a fragrant lamb, rice, and herb stuffing, then baked until tender.

1 hr 15 min
425 kcal
Greek

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

Get the shopping list

Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 180C/160C fan/gas 4.
Step 2:
Slice the tops off the tomatoes and reserve them.
Step 3:
Scoop out most of the tomato pulp with a teaspoon, taking care not to break the skins.
Step 4:
Finely chop the tomato pulp and keep any juices.
Step 5:
Sprinkle the insides of the tomatoes with a little sugar, then place them on a baking tray.
Step 6:
Heat 2 tbsp of the olive oil in a large frying pan.
Step 7:
Add the onion and garlic and cook gently for about 10 minutes, until soft but not coloured.
10 min
Step 8:
Add the lamb, cinnamon, and tomato purée. Increase the heat and fry until the meat is browned.
Step 9:
Add the tomato pulp and juices, rice, and chicken stock. Season generously.
Step 10:
Bring to the boil, then simmer for 15 minutes, or until the rice is tender and the liquid has been absorbed.
15 min
Step 11:
Set aside to cool slightly, then stir in the dill, parsley, and mint.
Step 12:
Fill the tomatoes to the brim with the lamb mixture and replace their lids.
Step 13:
Drizzle with the remaining 2 tbsp olive oil and sprinkle 3 tbsp water into the tray.
Step 14:
Bake for 35 minutes.
35 min
Step 15:
Serve hot or cold with salad and crusty bread.